Früg Orange Grüner Veltliner 2023

Früg is an exciting new label from Jenny & François, representing a collaboration between the distributor and carefully chosen winemakers. These wines are designed to be both environmentally friendly and affordable, and this concept is further highlighted by the playful packaging—a generously sized 1-liter bottle. This extra volume pays homage to the Central European tradition of bottling everyday wines in larger quantities, making it a perfect choice for casual sipping.

The wines are sourced from the Wurzinger winery, located in southeastern Burgenland near the Hungarian border. The winery was originally established by the current owner Josef Wurzinger's grandfather. Since taking over in 1991, Josef has gradually converted the vineyard to organic practices, achieving certification in 2014. This deliberate transition was essential to ensure that the vines could adapt naturally, preserving the quality and fruit-forward character of the wines.

Wurzinger focuses on classic Austrian grape varieties, including Grüner Veltliner—a grape that has become nearly synonymous with Austrian white wine since its introduction around 1550—and Zweigelt for their rosé and red wines. Zweigelt, a cross between St. Laurent and Blaufränkisch, was developed in 1922 and is now a staple of Austrian viticulture.

The name Früg is inspired by a 1960s dance known for its lively, hip-shaking energy, reflecting the vibrant character of the wine. The colorful label, designed by Jenny Lefcourt’s brother in collaboration with her husband, further reinforces this retro vibe. Toni Silver, an artist and Austrian wine promoter who introduced Jenny & François to the Wurzinger winery, came up with the name. Silver, a fan of mid-20th-century culture, was inspired by the party-driven spirit of dances like the Twist, Mashed Potato, and the Frug. With its playful name and easy-drinking style, this Austrian wine trio is sure to get you moving.

Burgenland, nestled between the Austrian Alps' foothills to the west and Hungary to the east, holds a venerable position in Austria's vinicultural domain. Known as the Pannonian Plain, it extends over 32,200 acres, marking Austria's second-largest winemaking region. Burgenland embodies ancient winemaking traditions, modern viticultural techniques, and a burgeoning community of minimal intervention, natural winemakers.

Today, Burgenland is segmented into four DAC subregions: Mittelburgenland, Leithaberg, Eisenberg, and Neusiedlersee DAC, each exhibiting a distinct viticultural character. Mittelburgenland, a hub for red wines, particularly excels in Blaufränkisch production. Leithaberg, with its profound minerality, sits in northern Burgenland, one of the world's most ancient wine-growing locales. In the southeast, Eisenberg yields tart, tannic Blaufränkisch, while Neusiedlersee DAC, beside Lake Neusiedl, is famed for its sweet, botrytized wines.

Burgenland's geographical composition is a meld of Styrian and Pannonian Basins, hosting a spectrum of soils like sandy gravels, silt to clay sedimentary deposits, alongside limestone and schist. The region's Pannonian climate, a hot continental variant, is conducive to red wine production. The climatic interplay between warm Hungarian air and cooler Alpine breezes from the west extends the growing season, aiding grape acidity retention. Particularly in the Neusiedlersee area, humidity and scattered water bodies augment the growing season, creating a haven for Botrytis (Noble Rot) wines.

Burgenland also nurtures a diverse white wine portfolio despite its red wine prominence. Grapes like Gruner Veltliner and Welchsriesling thrive here, with the climate lending the white wines a ripe, full-bodied character. Near Lake Neusiedl, sweet white wines like Beerenauslese, Trockenbeerenauslese, and Eiswines have garnered global acclaim for their concentrated, exquisite profiles. The region's unique Ruster Ausbruch, a botrytized wine from Rust, stands in its own Austrian sweet wine classification. The region's "Zicklacken" lakes further facilitate Botrytis cinerea growth during Autumn.

Blaufränkisch, the quintessence of Austrian red wines, finds its prime cultivation ground in Burgenland. Its often tannic and spicy wines bear blackberry and dark currant notes with a mineral undertone. Zweigelt, a Blaufränkisch and St. Laurent cross, yields tart, fruity wines with spiced cherry and raspberry nuances. St. Laurent, a Pinot Noir progeny, is cultivated in northern Burgenland, producing crisp, fruit-forward red wines.

Burgenland's culinary scene, influenced by its geographical proximity to Hungary, often exhibits a spicy undertone. Goulash and sausages are common, reflecting the local emphasis on utilizing regional meats, produce, and Lake Neusiedl fish. The region's contemporary cuisine often features fish, chicken, and pork, with potatoes as a staple side, harmoniously accompanying the diverse wine offerings of Burgenland.